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Nutritional Guidelines (per serving) | |
---|---|
383 | Calories |
26g | Fat |
30g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 383 |
% Daily Value* | |
Total Fat 26g | 34% |
Saturated Fat 16g | 79% |
Cholesterol 186mg | 62% |
Sodium 86mg | 4% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 0g | 0% |
Protein 7g | |
Calcium 126mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
There are many classic French foods found throughout the world, none more so than a crème au caramel - also known as crème caramel. This silky, unctuous dessert is a show stopper for a dinner party but is equally at home on the tea table.
Not only is the flavor mellow, sophisticated, and versatile; this bistro classic can be made up to one day in advance. Served in an impressive pool of homemade caramel, it needs no garnish other than an attractive plate.
Ingredients
- 1 cup sugar (granulated, divided)
- 2 cups whole milk
- 2 cups heavy cream
- 8 large eggs (beaten)
- 1/4 teaspoon salt
- 1 1/2 teaspoon vanilla extract
Steps to Make It
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In a medium saucepan over medium-low heat, melt and caramelize 1/2 cup of the sugar.
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Shake the pan occasionally to stir the sugar and evenly distribute the color. The sugar is caramelized when it has turned a uniform light tan color. Note: Watch this process very carefully; you cannot walk away, as it can catch very quickly and go from lovely golden to black in a few seconds.
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Evenly divide the caramel among eight ovenproof ramekins.
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Swirl the caramel inside each ramekin to coat the sides and bottoms completely.
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Arrange the ramekins in a 1 1/2-inch to 2-inch deep baking pan.
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Preheat oven to 325 F.
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In a clean saucepan over medium heat, stir together the milk and cream just until it begins to scald, about 5 to 7 minutes. Do not allow the liquid to simmer or boil at any time.
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Remove the pan from the heat.
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Stir together the remaining 1/2 cup sugar and the eggs.
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Allow the sugar-egg mixture to rest for five minutes.
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Slowly add 2/3 cup of the hot cream mixture to the eggs, whisking constantly.
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Stirring constantly, add the tempered eggs and cream back into the hot cream in the saucepan.
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Stir in the salt and vanilla extract.
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Carefully pour the hot cream mixture into the ramekins.
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Pour boiling water into the pan holding the ramekins until the water level reaches halfway up the sides of the ramekins.
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Bake the custard for 30 to 35 minutes, until the custard is just set. (Overcooking will remove the silky texture for which crème au caramel is famous.)
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Remove from the oven and allow the ramekins to cool in the water bath for five minutes.
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Remove from the water and cool the custard at room temperature for 20 minutes.
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Run an offset spatula or butter knife around the edges of each ramekin and invert the custards onto serving plates.
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Serve them at room temperature or chill for up to a day before serving.